Caprese Salad Caprese translates into Italian as "style of Capri." It originates from Campania, Italy. Caprese salad is served as an antipasto (starter) rather than a salad. Its ingredients are mainly tomatoes, mozzarella and basil.
Ingredients:
1 pound vine-ripened tomatoes
½ pound fresh mozzarella cheese
1/3 cup packed fresh basil leaves, plus extra for garnish
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 teaspoon sugar
Salt
Freshly ground black pepper
Instructions:
Using a serrated knife, slice the tomatoes horizontally about ½ inches thick. Discard the very tops and the bottoms. Using a sharp knife, slice the mozzarella into ¼ inch slices. On a large plate or platter, arrange the tomato and cheese slices in an alternating shingle pattern.
Place the basil leaves in a blender with the olive oil and puree until smooth, about 15 seconds. Drizzle the basil oil evenly over the tomatoes and mozzarella. In a small mixing bowl, combine the balsamic vinegar and the sugar and whisk to combine. When the sugar is completely dissolved, pour the vinegar mixture over the tomatoes and mozzarella.
Garnish the plate with fresh basil leaves and sprinkle with salt and black pepper to taste. Serve immediately.
Caprese translates into Italian as "style of Capri." It originates from Campania, Italy. Caprese salad is served as an antipasto (starter) rather than a salad. Its ingredients are mainly tomatoes, mozzarella and basil.
Ingredients:
Instructions:
Using a serrated knife, slice the tomatoes horizontally about ½ inches thick. Discard the very tops and the bottoms. Using a sharp knife, slice the mozzarella into ¼ inch slices. On a large plate or platter, arrange the tomato and cheese slices in an alternating shingle pattern.
Place the basil leaves in a blender with the olive oil and puree until smooth, about 15 seconds. Drizzle the basil oil evenly over the tomatoes and mozzarella. In a small mixing bowl, combine the balsamic vinegar and the sugar and whisk to combine. When the sugar is completely dissolved, pour the vinegar mixture over the tomatoes and mozzarella.
Garnish the plate with fresh basil leaves and sprinkle with salt and black pepper to taste. Serve immediately.
- Jessica Hamm